- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Chicken is hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in salad prep cooler. walkin cooler and pizza sauce stored on counter top cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) tuna salad and cooked meatballs in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 97, 63, 79, 102, 110, 106, 114 (ran 7 times).
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Pests - Controlling Pests*
Observation: Harborage conditions exist. Small flys (fruit flys) observed in pizza prep area and rear kitchen prep area.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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02/03/2016 | Routine | |
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Dishwasher spray nozzel is broken.
Correction: Fix spray nozzel and repair plumbing to proper working order.
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10/07/2015 | Follow-up | |
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Food is being stored in and empty (raw) steak box.
Correction: Protect food from miscellaneous sources of contamination
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate for large stock pot of marinara (90F).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: meatballs on stove top are hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in RIGHT prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Correction initiated during inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) cut seli meats and cheeses in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Water - Nondrinking Water (corrected on site)
Observation: Facility is re-using water diverted from ice machine plumbing. They are collecting in buckets for re-use.
Correction: Only nonculinary use of non-drinking water is approved. Use only approved drinking water supply for culinary purposes. Discard any contaminated food items. Clean and sanitize any contaminated food contact surfaces of equipment and utensils. *DO NOT RE-USE THIS WATER. (Discarded during inspection).
- Critical: Plumbing - Approved System and Cleanable Fixtures*
Observation: Hose has been attached and draped across facility to re-use water from ice machine at 3 basin sink.
Correction: Disconnect and install proper plumbing to protect ice/water source and to protect clean items at 3 basin sink.
- Plumbing System Maintained in Good Repair
Observation: Dishwasher spray nozzel is broken.
Correction: Fix spray nozzel and repair plumbing to proper working order.
- Plumbing System Maintained in Good Repair
Observation: Plumbing at handsink at pizza prep area is in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the walkin cooler.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
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09/23/2015 | Routine | |
REPEAT: Bare Hand contact observed with bread. Do not touch Ready to eat items with bare hands. Corrected during inspection.
Plumbing has been repaired and ceiling tiles have been replaced. Continue to replace with vinyl coated tiles.
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (cucumber)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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04/06/2015 | Follow-up | |
Walls, floor and ceiling of facility will need maintenance/repair. Please plan accordingly.
Observed several dead cockroaches, clean and monitor.
Kitchen has added a hose to use ice machine water at 3 basin sink and spray sink at dishwasher. Remove this hose and restore normal operations or obtain proper approval.
Ceiling tiles are missing. Replace ceiling tiles (vinyl coated - cleanable and non absorbant).
- Critical: Hands - Preventing Contamination from Hands* (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (cucumber)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the rear kitchen handsink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Hand Drying Provision
Correction:
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03/04/2015 | Risk Factor | |
- Critical: Cooling* (corrected on site)
Observation: Meat sauce noted not being adequately cooled to prevent the growth of harmful bacteria in that said food registered at 48 degrees F in walk in refrigerator. Said food has been in said unit for more than 12 hours.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) meat sauce, tomato sauce and meat balls in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Faucet of handwashing sink in front food prep area does not close completely.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/24/2014 | Routine | |
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands in that the cook observed placing RTE bread in basket to serve with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use in that two scoops observed stored on ice with handles touching the ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at food prep areas and dishwashing area was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Handwash signage not provided in all handwashing facilities in the establishment.
Correction: Provide handwashing signage at all handwashing facilities used by employees.
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10/31/2013 | Routine | |
- Plumbing System Maintained in Good Repair
Observation: A leak observed at the cold water side of the handsink.
Correction: Repair the leak. (1/11/13)
- Lighting, Intensity (corrected on site)
Observation: The walk-in cooler has less than 10 foot candles of light.
Correction: Replace the worn bulb.
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01/04/2013 | Routine | |
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